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Yang Z, Xu D, Guo L, Zhou H, Wu F, Xu X. The contribution of particle‐size distribution to the physiochemical properties of total wheat starch during freezing. Cereal Chem 2021. [DOI: 10.1002/cche.10402] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zixuan Yang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Dan Xu
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Lunan Guo
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Hongling Zhou
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Fengfeng Wu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Xueming Xu
- School of Food Science and Technology Jiangnan University Wuxi China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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Du N, Wei ZC, Deng YY, Zhang Y, Tang XJ, Li P, Huang YB, Zeng QH, Wang JJ, Zhang MW, Liu G. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality. Food Chem 2020; 333:127492. [PMID: 32659673 DOI: 10.1016/j.foodchem.2020.127492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 07/02/2020] [Indexed: 01/15/2023]
Abstract
In this study, recombinant rice quiescin sulfhydryl oxidase (rQSOX) was expressed and characterized, and its performance in flour-processing quality was further evaluated. The purified rQSOX exhibited the highest sulfhydryl oxidation activity (1.96 IU/mg) using dithiothreitol as a substrate, accompanying the production of H2O2. The optimal temperature and pH were 60 °C and pH 8.0 for rQSOX catalyzing oxidation of dithiothreitol. And rQSOX retained 50% of its maximum activity after incubation at 80 °C for 1 h. Moreover, rQSOX supplementation improved the farinograph properties of dough, indicated by the increased dough stability time and decreased degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provided remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduced the hardness by half, which was attributed to the strengthened gluten network. The results provide an understanding for rQSOX using in flour-processing industry.
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Affiliation(s)
- Nian Du
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Life Science, Yangtze University, Jingzhou, Hubei 434020, China
| | - Zhen-Cheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuan-Yuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiao-Jun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan-Bo Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Jing-Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ming-Wei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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53
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Chen X, Wu J, Cai X, Wang S. Production, structure–function relationships, mechanisms, and applications of antifreeze peptides. Compr Rev Food Sci Food Saf 2020; 20:542-562. [DOI: 10.1111/1541-4337.12655] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/10/2020] [Accepted: 09/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Xu Chen
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
- College of Chemical Engineering Fuzhou University Fuzhou Fujian China
| | - Jinhong Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Xixi Cai
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
| | - Shaoyun Wang
- College of Biological Science and Technology Fuzhou University Fuzhou Fujian China
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54
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Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients. SUSTAINABILITY 2020. [DOI: 10.3390/su12062235] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The impact of the relative amount of ingredients, wheat variety, and kneading time on the thermal properties of semolina doughs were investigated by means of thermogravimetric analysis (TGA). The doughs were prepared by mixing water, semolina, yeast, and salt in different proportions. The gelatinized flour fraction plays an important role in the thermal properties’ definition, while the water amount influences the development of the dough network and, consequently, the starch gelatinization phenomena. Furthermore, the amount of yeast and salt influences the dough network force and, consequently, the thermal properties. The TGA technique was applied in order to evidence the mass loss as a function of the increasing temperature, considering that this behavior depends on the dough network force and extension. In such a way, it was possible to find some information on the relationship between the dough characteristics and the thermogravimetric analysis outputs. The study is devoted to acquiring deeper knowledge about the thermophysical characteristics of doughs in the breadmaking industrial processes, where the controllability and the energy performances need to be improved. A deeper knowledge of the dough properties, in terms of measurable parameters, could help to decrease the amounts of off-specification products, resulting in a much more energy-efficient and sustainable processing.
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